Anacron

Anacron is the living, breathing personification of the pseudo culture called Hip Hop.  A true modern renaissance artist, he is the master of many forms of expression.  Musically, he is an instrumentalist, a composer, a songwriter, a music producer, and a disc jockey.  However, his talents expand beyond the audible ranges of artistic output; Anacron is also a graffiti artist, a visual artist, a graphic designer, a break-dancer, as well as an accomplished businessman.

www.myspace.com/anacronmusic • 773.678.3688

NAHA • Craig Harzewski

Craig Harzewski joined the NAHA team in 2007 after working in some of New York City’s finest kitchens. Originally from upstate New York, Craig worked his way up the kitchen ranks at Payard, Judson Grill, Le Cirque, Country and San Domenico perfecting his pastry craft and personal style. When asked to describe his desserts Craig uses words such as, ‘old‐fashioned, classical, and American’ but perhaps his sweet creations are best described as updated classics.

www.naha-chicago.com • 312.321.6242

Peninsula Chicago

Jimmy MacMillan is responsible for all of the dessert, pastry and bakery operations for Peninsula Chicago.
In Avenues, the chef explores contemporary dessert plates that balance cutting edge culinary techniques and natural, well-sourced ingredients. He features six dessert courses that complement Avenues’ thoughtful, progressive style creating a unified and seamless dining experience. Unique breads such as Cilantro English Muffin, Yuzu Bread, and Goat Butter Brioche complement the menu. Blood Orange with Caramelized Black Olive, Muscavado Gel and Bronze Fennel; Carrot Confit with Carrot Passion fruit White Chocolate Sorbet and Lemongrass; Banana Noodle with Warm Lemon Myrtle Sphere, Black Walnut Crouton and Lemon Balm Leaves are menu signatures.

Indulge This Valentine's Day at the Peninsula Chicago

www.chicago.peninsula.com • 312.337.2888

The French Pastry School
The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., who teach the school's six-month L'Art de al Patisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients.
www.frenchpastryschool.com • 312.726.2419